How to make it

Melt butter over medium heat.

Add flour and stir until well blended. Cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in a mixing bowl with tomatoes and garlic. Add 1 1/2 cups of cooled cream sauce and mix until well blended. Regrigerate, reserving 1/2 cup for later.

cook lasagna noodles accoring to package. Cool under cold water and drain. Place 3 lasagna noodles in a 9X13 lightly oiled baking dish, overlapping slightly. Spread 1 1/2 cup cheese filling over noodles, sprinkle with one cup mozzarela and 1/4 cup fontina cheese. Repeat layers three more times. Top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil.

Preheat over to 350* and bake 1 hour. Remove from oven and keep warm at least 30 minutes before serving